500 g flour
4 eggs
4 egg yolks
Salt
Freshly ground nutmeg
50 ml olive oil
1 generous knife tip saffron powder
 

650 g Hokkaido pumpkin (or butternut squash)
150 g red pepper
40 g roasted pine nuts
300 ml vegetable
100 ml Amaretto
Salt
1/4 red chilli
Sugar
1 tbsp olive oil
A generous dash white balsamic vinegar
4 tomatoes